While beets cook, combine oil, beet juice, lime juice, 1 cilantro bunch, shallot, vinegar, orange zest and juice, serrano chile, garlic, crushed chiltepin chiles, black garlic (if desired), and ...

It is not the most traditional aguachile in town, and it could never be mistaken for crunchy drinking food, but you’d be hard-pressed to find a version with more focused intensity of flavor ...

The aguachile negro is deep and savory, with a smoky, umami-rich broth laced with soy, Maggi, lime and chiltepin heat. It’s bold enough to make you sweat — and crave more.

Flavor soups and stews: Add black garlic to soups and stews for a rich and complex flavor like in this Beet Aguachile recipe, where its rich broth comes from the funkiness of the black garlic.

1 pound 16/20 shrimp, peeled and deveined 2-3 limes, freshly squeezed kosher salt, to taste For the Aguachile ½ of an English cucumber, cut into chunks ½ bunch cilantro leaves and tender stems ...

Mariscos El Submarino NYT Critic’s Pick Mexican $$ 88-05 Roosevelt Avenue, Jackson Heights 718-685-2780 ...

At Casa Corazon, north up 16th Street, the broth isn’t scarlet but a vivid lollipop-green. The coarser agua is kindled with serranos that burn low, giving the shrimp arrayed in a loop on the ...

Aguachile can be a refreshing dish, but its invigorating effect comes at a price. “Chile water,” as it translates in English, typically consists of raw shrimp and sliced red onions that pickle ...